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| lloyd.park |
 Posted: Tue May 06, 2008 1:13 pm |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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Bacon Wrapped Pork Roast
1, 3-4 lb. pork loin roast
salt & pepper
10 slices applewood smoked bacon
1 large onion, peeled & roughly chopped
1 large carrot, peeled & roughly chopped
1 large celery stalk, roughly chopped
1/2 cup hard apple cider such as Magner�s
1 cup low-sodium chicken broth, divided
1/2 tbsp. cornstarch
1 tsp. fresh thyme
Preheat oven to 375 degrees.
Season the pork roast on all sides with salt and pepper. Wrap the bacon slices around the roast, overlapping the slices if necessary. Make sure that when you wrap the bacon around the pork roast that all of the ends are on the same side of the roast (i.e. you�ll have a seam of bacon on the bottom of the pork roast.)
Heat a large frying pan over medium high heat. Once the pan gets hot, add the roast, with the bacon seam down (this will cook the bacon together so it won�t fall off the roast during the rest of the searing process.) Sear the roast until the bacon browns on all sides.
In a roasting pan, place the carrot, celery, and onion in one layer and place the seared pork roast on top. Place in the pre-heated oven for 40-50 minutes or until the internal temperature of the pork roast is 145 degrees.
Move the cooked pork roast to a cutting board, cover loosely with tin foil, and let rest for 10-15 minutes while you make the gravy.
To make the gravy, tilt the roasting pan enough to spoon out most of the grease in the pan. Put the roasting pan on the stove over medium heat. Pour in the hard cider and deglaze the pan by using the cider to disolve any brown bits on the bottom of the roasting pan. Add 3/4 of the chicken broth and simmer.
Strain the liquid into a small pot and bring to a simmer over medium heat. Stir together the remaining 1/4 cup of chicken broth with the cornstarch until combined. Whisk into the cooking liquid and simmer until gravy gets thick and coats the back of a spoon. Season the gravy to taste with salt and pepper. Add fresh thyme.
Carve the pork roast into 1/4-1/2 inch slices and serve with gravy.
YUM!!!!! - ENJOY!!!!! |
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| Daemonspawn |
| Posted: Fri May 09, 2008 10:59 am |
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Joined: 02 Mar 2008
Posts: 8
Location: Montrose CO.
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| I do something similar only I smoke a pork tenderloin wrapped in bacon for 8 hours at 250 degrees and I don't make gravy since I put it directly on the grill.Good stuff.Its so tender you don't need a knife. |
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| slob-air |
| Posted: Fri May 09, 2008 11:36 am |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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| sixpack |
| Posted: Fri May 09, 2008 11:48 am |
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ORDER OF THE SKULL
Joined: 17 Feb 2003
Posts: 10246
Location: Long Island, NY
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